Comments on: Chili & Cornbread

By: Gaby

Gaby — Thu, 05 Jan 2012 00:51:48 +0000

What a cool idea. I have been using unsulfered molasses as well- but cocoa powder. Yum! Going to try! Thanks for the whole recipe Lindsay!

By: Jennifer

Jennifer — Sun, 27 Nov 2011 23:34:52 +0000

Making this right now for dinner, thanks for all your recipes…they have been great and a great encouragement!

By: Erika

Erika — Fri, 06 May 2011 18:20:12 +0000

Hi !! I LOVE your blog ! I’m so grateful that you have a printer option and are sharing your recipes with the world !! Thank you so much !! About lime water.. I thought they meant the fruit ! oops lol

http://www.canningpantry.com/pickling-lime.html * or on Amazon & Ebay.

I owe my thanks to wonderful people like you to help us all on our journey to good health (difficult when surrounded by junk food everywhere).
I learned about lime water from Sally Fallon’s “Nourishing Traditions”.. (based on wapf.org). I didn’t realize corn needed a special treatment unlike the typical soaks.

http://www.healingnaturallybybee.com/articles/foods18.php

The WAPF site: http://www.westonaprice.org/conferences/70-2009-conference/1725-2009-conference-recipes?qh=YTo4OntpOjA7czo0OiJzb2FrIjtpOjE7czo2OiJzb2FrZWQiO2k6MjtzOjc6InNvYWtpbmciO2k6MztzOjU6InNvYWtzIjtpOjQ7czo0OiJjb3JuIjtpOjU7czo2OiJjb3JuZWQiO2k6NjtzOjU6ImNvcm5zIjtpOjc7czo3OiJjb3JuaW5nIjt9

P.S. thank you thank you thank you !!!!!!!!

By: Barbara

Barbara — Fri, 22 Apr 2011 02:19:12 +0000

I just made the chili and it is wonderful… I did not use as much chili powder as it asked for and instead of the sweetener you mentioned I used 1/4 cup of unsulfered molasses I also added 1/4 cup of cocoa powder this gave it the robust flavor my husband was looking for. Thanks for this recipe!

By: bobcat

bobcat — Thu, 27 Jan 2011 23:54:31 +0000

Instead of canned tomatoes, we just use jarred pasta sauce (the cheapest brand available, which is Rinaldi here). Last time we used “Tomato and Basil” and it didn’t give the chili an Italian taste at all (which is good, if it’s chili). The reason I use the jarred sauce (the jar is glass) is that canned tomatoes contain BPA, from the can lining, which I try to avoid. Even the organic brands contain BPA in the can.

You can get canned beans without BPA, only if you buy the Eden brand. I soak my beans though, because of the cost savings. But canned tomatoes do not come in a BPA-free version.

I hope this simple tip helps someone! I don’t think the jarred sauce is any more expensive. If you want that chunky texture, from chopped tomatoes, I would either buy a chunky sauce, add a few real tomatoes, or there are even some BOXED chopped tomatoes out there (kind of like what soy milk boxes look like), if you are lucky enough to have a store that carries unique imported groceries. The brand is Pomi, and it’s Italian.

By: W. Kruger

W. Kruger — Sat, 20 Nov 2010 07:29:27 +0000

The Weston Price Foundation always notates that cornmeal should be soaked in lime water first, then soaked in an acid medium such as yogurt, etc. I noticed that you have not included this process. Any reason? You can go to their website and search for this information or read it in Sally Fallon’s book, Nourishing Traditions.

By: Lucille Korvin

Lucille Korvin — Mon, 25 Oct 2010 22:24:19 +0000

Soaking is AMAZING. I went ahead and soaked 12 cups of beans, and it produced about 26 cups worth

By: Lindsay

Lindsay — Mon, 25 Oct 2010 20:31:28 +0000

7 hours is the general recommendation.

By: Lucille Korvin

Lucille Korvin — Mon, 25 Oct 2010 12:19:08 +0000

How long should the beans soak?

By: Tara

Tara — Tue, 21 Sep 2010 19:06:34 +0000

Maybe because “chili powder” is really a blend of spices (mine says chile pepper, sea salt,cumin, oregano, garlic), vs. “chili pepper” ?